Kale & Rapeseed Oil Pesto
90g kale, washed & dried
30g pine nuts
30g parmesan cheese, grated
5 tbsp Bath Harvest Garlic Infused Rapeseed Oil
Pinch salt & pepper
1. Place all the ingredients in a food processor and blend for 2 – 3 minutes or until smooth. Scrape down the sides half way through if needed. Season to taste.
2. Use as a sauce for pasta, salads, fish or chicken toppers, or stir through new potatoes.
To store: transfer to an empty jar, drizzle a little extra rapeseed oil over the surface of the pesto and put on the lid. Keeps in the fridge for up to 3 or 4 days.